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Thanks chad but its bad news for me.
"American" bacon is just bacon then, same as ours down under, no new experiments.
You guys are funny... Bacon and ice cream sammie please!

Actually, there are lots of experiments with making your own bacon...different seasonings, different smoke, slice thick or thin!! I'm looking forward to adding my bacon to my recipes. I make my own tasso, andouille, and other sausages...so I've got my tasso and andouille going into jambalaya this weekend...

"Flirtin' with Disaster" BBQ Team (RETIRED)
FBA and KCBS Cook and Judge.
Former owner of a WSM, a Smokey Joe, a Charbroil Commercial gasser (junk), the legendary "StudeDera", a FEC100, a Fast Eddy PG500, and Sherman the Wonder Trailer.
Now cooking with a Yoder YS640

Actually, there are lots of experiments with making your own bacon...different seasonings, different smoke, slice thick or thin!! I'm looking forward to adding my bacon to my recipes. I make my own tasso, andouille, and other sausages...so I've got my tasso and andouille going into jambalaya this weekend...

Don't get me wrong, I make my own bacon and experiment with spices and herbs,molasses,even coffee.
I make pancetta too, pics are here somewhere, but I meant " American "bacon hasn't turned out to be a new species is all

Don't get me wrong, I make my own bacon and experiment with spices and herbs,molasses,even coffee.
I make pancetta too, pics are here somewhere, but I meant " American "bacon hasn't turned out to be a new species is all

Kewl! I just used the "American" qualifier for clarity - and farked that up.